Caffè latte
A double espresso with about 200 ml of steamed milk and a thin layer of foam: the mildest and creamiest of the espresso drinks.
Italy · Espresso machine · Hot · Mild
- Coffee
- 18 g
- Milk
- 200 ml
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 5 min
- Caffeine
- About 125 mg
1 : 2, with about 200 ml milk.
Dark roast, fine grind- Milk foam 15 ml
- Steamed milk 190 ml
- Espresso 36 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 200 mlMilkcold, full-fat
Method
Pull a double espresso, 36 g in 25 to 30 seconds, into a warm cup of about 250 ml.
Shot0:28Stretch the milk for 3 to 5 seconds, then steam it to 60 to 65 °C.
Swirl the jug until the milk is glossy.
Pour it into the centre of the espresso, finishing with a layer of foam about 1 cm deep.
Tips
- Stop steaming at 60 to 65 °C, when the jug becomes too hot to keep your hand on; hotter milk loses its sweetness.
- For an oat or soy latte, use a barista version of the plant milk; it foams and holds its texture much like dairy.
About this drink
Caffè latte means milk coffee in Italian, where it began as a breakfast drink made at home. The café version is a double espresso with a larger amount of steamed milk and about a centimetre of foam, so the coffee is gentle and the texture creamy. In Italy, ordering a latte on its own gets you a glass of milk.
